Shrimp And Scallops With White Bean And Herb Sauce Recipes

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).

SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE

Steps:

• In a small saucepan cook the onion and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft, add the wine, and simmer the mixture until the wine is reduced by half. Add the parsley, the basil, 1/2 cup of the beans, and the clam juice, simmer the mixture, stirring, for 1 minute, and in a blender purée it. In the saucepan stir together the puré, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
• In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the shrimp, seasoned with salt and pepper, for 1 1/2 to 2 minutes on each side, or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and sauté them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.